Chicken Paprikash Topped Potatoes

Two comfort food heavyweights in one dish: chicken paprikash and loaded baked potatoes.

Bite-sized chicken thigh pieces get tossed with flour, paprika, salt, and ground red pepper, then sautéed with onion, mushrooms, and garlic in butter. A splash of chicken broth deglazes the pan and cooks down into a thick, saucy coating. A swirl of sour cream off the heat turns it all into classic paprikash.

Split open a fluffy microwaved baked potato, pile on the chicken mixture, hit it with fresh parsley, and you’ve got a meal that’s equal parts Hungarian and American diner. Under an hour, and every bite is worth it.

Pro Tips

• Use chicken thighs, not breasts. Thighs stay juicy and tender in the pan while breast meat dries out quickly at high heat.
• Shake the chicken with the flour and spices in a zip-top bag. It coats every piece evenly and keeps your hands clean.
• Stir in the sour cream after removing the pan from heat. Adding it to a boiling sauce will cause it to curdle and separate.
• Use Hungarian paprika if you can find it. The flavor is significantly deeper and more complex than generic supermarket paprika.